Sara Moulton's Mushroom Rolls

Sara sautés mushrooms and shallots in sherry, then rolls the mixture in bread for a creative holiday appetizer.

Courtesy of Sara Moulton Cooks at Home, Broadway Books, 2002.

Level:
Moderate

Yield:
48 rolls

Ingredients

8 tbsp. unsalted butter

2 medium shallots

10 oz. cultivated white mushrooms

2 tsp. finely chopped fresh thyme

¼ c. dry sherry

¼ c. sour cream

kosher salt and freshly ground black pepper

24 slice homemade-style white bread

Directions

Preheat the oven to 350 degrees.

Heat half the butter in a large skillet over medium heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Stir in the mushrooms and cook, stirring often, until all the liquid has evaporated. Add the thyme and sherry. Increase the heat to medium-high and cook until the mixture is almost dry. Remove the skillet from the heat, stir in the sour cream, and season with salt and pepper. You should have 1 cup of filling.

To make the rolls, melt the remaining butter. Roll out the bread slices with a rolling pin until very thin. Place about 2 teaspoons of the filling on each slice of bread. Roll up the bread to enclose the filling and form a cylinder, and brush all over with melted butter. (At this point the rolls can be placed in a zipper-type plastic freezer bag and frozen for future use. Frozen rolls take a few extra minutes in the oven.)

Cut the rolls crosswise into 2 pieces, place on a baking sheet seam side down, and bake for about 15 minutes or until crisp. Serve warm.